Braised Duck Legs With Lentils

In a large heavy skillet or flameproof casserole with a lid, heat the oil over medium heat. Add the carrots, celery, onion, and parsley. Cook for 3 minutes, stirring often, or until the onion begins to soften.

Move the vegetables to the side of the pan and add the duck legs. Sprinkle with salt and pepper and cook for about 7 minutes on each side or until the legs are lightly browned.

Add the wine, bay leaf, and thyme. Continue cooking for about 10 minutes longer or until the wine has mostly evaporated.

Add the lentils and stock to the pan, bring to a simmer, cover the pan, and cook for 1 hour.

Remove and discard the bay leaf and thyme stems. Sprinkle with salt and pepper. Serve at once with polenta.

Per Serving (excluding unknown items): 103 Calories; 5g Fat (59.9% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1448mg Sodium. Exchanges: 1 Vegetable; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0